DISH RESEARCH · Dish
Kedgeree
British curried basmati rice with smoked haddock, boiled eggs, butter and fresh herbs.
About Kedgeree
Kedgeree is a British rice dish shaped by colonial-era adaptation of South Asian khichdi. This profile follows a smoked-haddock version with boiled eggs, butter, onion, cardamom, curry powder and fresh herbs.
Smoked haddock gives the rice a salty, wood-smoked depth, balanced by rich butter and mild egg. Curry powder, cardamom and green chilli provide aromatic warmth, while coriander, chives and lemon keep the finish fresh.
Long grains of yellow-gold rice remain separate around large pale flakes of fish and halved eggs. Green herbs and fine red chilli powder fleck the surface, and the mixture is moist and buttery without becoming saucy.
Allergens in this recipe
Contains: Fish, Egg, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kedgeree
British Smoked-Haddock Kedgeree.
- Basmati riceSeparate long-grain base
- OnionSoft savoury base
- Green chilliFresh heat
- Smoked haddockFlaked smoky fish
- EggsBoiled rich garnish
- ButterRich spice-cooking fat
- Cardamom podsFragrant whole spice
- Curry powderWarm compound spice
- SaltSavoury seasoning
- Black pepperPeppery seasoning
- Fresh chivesMild onion-like finish
- Coriander leavesFresh herbal finish
- LemonBright serving garnish
- Mild chilli powderRed finishing heat
- WaterRice cooking and fish poaching liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Basmati rice:
- Onion:
- Green chilli:
- Smoked haddock:
- Eggs:
- Butter:
- Cardamom pods: . The source names cardamom pods without specifying green or black; the general established cardamom route is retained
- Curry powder: . The source does not name the blend or producer; its compound formula remains unresolved
- Salt:
- Black pepper:
- Fresh chives:
- Coriander leaves:
- Lemon:
- Mild chilli powder: . The source permits Kashmiri, mild chilli powder or cayenne; this profile fixes mild chilli powder while leaving its exact cultivar or commercial formula unresolved
- Water:
Origins & food traditions
Felicity Cloake supplies the complete British smoked-haddock kedgeree selected here and identifies the dish as a British classic derived from Indian khichdi. Rick Stein's recipe independently describes kedgeree as a classic combination of spiced rice, smoked haddock and boiled eggs and corroborates the butter, onion, whole-spice and herb structure.
Countries
- United Kingdom
- United KingdomCatalogue link pending review
Cuisines & regions
- British Cuisine
- Anglo-Indian Cuisine
- English cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.